Wednesday, January 5, 2011

Chickpea & Tofu Curry with Quinoa

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I usually follow recipes for most of my cooking, but came up with this one on my own. According to Zach, it's one of the best dishes I've made without a recipe...I'll take that as a compliment. This dish is quick and easy to prepare, and uses basic staples such as canned tomatoes and chickpeas. It's also vegetarian, gluten free, and high in protein.

Sesame oil
1 can (15 oz) chickpeas, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 pkg (16 oz) tofu, cubed
Tikka masala paste
Salt, pepper, and curry, to taste
1 cup quinoa, rinsed

Bring two cups lightly salted water to a boil. Add the quinoa. Reduce heat and cook covered for 20 minutes.
In a medium pot, heat a small amount of sesame oil over medium heat. Add the tofu and 2 spoonfuls of tikka masala paste and cook for a few minutes. Add the chickpeas and diced tomatoes. Season with salt, pepper, and curry. Cook until heated through.

Serve the curry mixture on top of the quinoa.

Serves 4.
About the Ingredients

Quinoa is a grain-like crop, closely related to species such as beets and spinach. Quinoa has high protein content and contains a balanced set of essential amino acids. It's a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and easy to digest.

Tofu is a very good source of protein, specifically soy protein. It's also high in iron, while low in calories, sodium and fat.
Chickpeas are a good source of  folate and protein and are high in dietary fiber. Chickpeas are low in fat and high in minerals such as phosphorus, calcium, magnesium, iron, and zinc.

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1 comment:

  1. made this last week & loved it! thanks for sharing... ;)